(15 min prep, 8 hours in crock pot, 3-4 hours if you are doing it in a regular pot on the stove)
Ingredients
Lentils (1lb)
Yellow Onion (2)
Celery stalks (3)
Large carrots (3)
Spinach (8oz)
Chopped tomatoes (1lb, 1 large can)
Olive oil
garlic (2 cloves, chopped)
salt
pepper
oregano
Chicken broth (~12-13 cups, or 100 oz)
grated parmesan cheese*
Boil a medium pot of water. Add the lentils and boil the lentils in the hot water while you do the rest of the prep work (about 10-15minutes).
Chop onions and celery. Slice carrots. Roughly chop spinach. Put it all into a crock pot. Add garlic. Then add the chopped tomatoes, and add olive oil, season a bit with salt, and then season heavily with pepper and oregano. Mix it all together.
Drain the lentils, and then add to the crock pot. Season again with salt, pepper, and oregano. Then add the chicken broth. Mix it all together.
Put the cover on. Turn crock pot on high and cook for 8 hours.
When read to serve, sprinkle with grated parmesan cheese and enjoy!
**note, if you cook this in a pot and not a slow cooker, it will cook a bit faster but you will have to sauté the onions, carrots, and celery for about 20 minutes before you add the rest and start cooking.
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